Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium
Interfacial properties of oleosins and phospholipids from rapeseed for the stability of oil bodies in aqueous medium
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DOI：
10.1016/j.colsurfb.2010.05.036
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发表时间：
2010-10-15
影响因子：
5.8
通讯作者：
Mouloungui, Zephirin
中科院分区：
文献类型：
--
作者：
Deleu, Magali;Vaca-Medina, Guadalupe;Mouloungui, Zephirin
油质蛋白是与种子油体中的磷脂相关的植物蛋白。油质蛋白有助于油体乳化和稳定的能力是众所周知的，但关于它们在油体和水相介质之间的界面上与磷脂的相互作用的信息却很少。以不同的磷脂/油质蛋白比例进行油体重组，以观察20 kDa的油菜籽油质蛋白和油菜籽磷脂如何影响油体稳定性。磷脂是稳定油滴所必需的，而油质蛋白对于避免聚并是必不可少的。因此，我们通过分析吸附动力学和界面扩张流变学，表征了在pH值为5.5和8.5时磷脂如何影响油质蛋白的界面性质。我们观察到在这两个pH值下，油质蛋白和磷脂在增加表面压力方面具有协同效应。在pH值为5.5时，对于扩张模量也观察到了这种效应。一种热力学方法通过与理想状态的正偏差突出了油质蛋白和磷脂之间的这些协同相互作用。（C）2010爱思唯尔有限公司。保留所有权利。
Oleosins are plant proteins associated with phospholipids in seed oil bodies. The ability of oleosins to aid in the emulsification and stabilization of oil bodies is well known, but little information is available on their interaction with phospholipids at the interface between oil bodies and aqueous medium. Oil body reconstitution at various phospholipid/oleosin ratios was carried out to observe how rapeseed oleosins of 20 kDa and rapeseed phospholipids affect oil body stability. Phospholipids are needed to stabilize oil droplets, but oleosins are mandatory to avoid coalescence. We thus characterized how phospholipids affect the interfacial properties of oleosins at pHs 5.5 and 8.5, by analyzing the adsorption kinetics and interfacial dilational rheology. We observed a synergic effect between oleosins and phospholipids in increasing surface pressure at both pHs. This kind of effect was also observed for the dilational modulus at pH 5.5. A thermodynamic approach highlights these synergic interactions between oleosins and phospholipids through a positive deviation from ideality. (C) 2010 Elsevier B.V. All rights reserved.